1/4 cup each finely chopped celery, onion and green and sweet red pepper
1 garlic clove, minced
1 cup canned diced tomatoes, drained
1/2 cup canned kidney beans, rinsed and drained
1/4 teaspoon chili powder
In a bowl, combine the first four ingredients; mix well. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
For filling, cook beef, celery, onion, peppers and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, beans and chili powder. Spoon into crust.
Bake at 325° for 40 minutes or until heated through. Let stand 15 minutes before serving.
You can also make the crust for Chili Rice Pie with 2 cups cooked white rice. Don't care for kidney beans? Use black or pinto beans instead. For a more spicy chili, sir in some finely chopped jalapeno peppers.